Dumplings are a kind of food that has both food and meat and vegetables. The nutrients are more comprehensive. Dumplings can be skillfully stuffed and eaten unconsciously. At the same time, a variety of raw materials can be added to a filling, and the combination of various food ingredients can be easily achieved, which is much more convenient than using a variety of raw materials for cooking. There are several fillings commonly used for dumplings, of which the animal origin is pig beef and mutton, eggs and shrimp; the vegetal sources are leeks, cabbage, celery, fennel and carrots. The nutritional value of these raw materials is very high, and mutual coordination is more conducive to nutritional balance. In order to make the fillings fragrant and delicious in daily life, people always put more meat and less vegetables to avoid feeling too "woody". At the same time, when making vegetable raw materials, it is generally necessary to squeeze vegetable juice, which will cause serious loss of soluble vitamins and potassium and other nutrients. How to make dumpling filling is not only nutritious but delicious, it needs to follow the following principles: Vegetarian dumplings healthy nutrition In contrast, egg and vegetable as the main raw material of the stuffing is more healthy, in which the oil comes from vegetable oil, the proportion of vegetables is also relatively large. Because eggs contain more phosphorus, such fillings should be combined with green leafy vegetables rich in calcium, potassium, and magnesium, as well as raw materials such as shrimp and seaweed to promote acid-base balance. The pure starch material such as vermicelli has low nutritional value and should not be used as the main raw material for fillings. Fungus and algae do better stuffing As much as possible, meat fillings are matched with vegetables rich in dietary fiber and minerals, and at the same time, some foods rich in soluble fiber, such as mushrooms, fungus, white fungus, and various kinds of algae such as mushrooms, kelp, and wakame are added. They can improve the taste, help reduce the absorption of cholesterol and fat, and control the rise of blood lipids after eating meat. Bamboo shoots, dried vegetables, etc. also have the effect of adsorbing fat. Various soy products and fish can also be stuffed in place of a portion of meat to help reduce fat content. When eating dumplings, you can also use a variety of refreshing salad vegetables. Put less fat and put more vegetables According to the principles of dietary acid-base balance, "acidic" meat and white flour should be balanced with "alkaline" vegetable ingredients, preferably a serving of meat with three unsqueezed vegetable ingredients, and fillings. The meat used is nine-minute lean meat. Do not add animal oil and vegetable oil. Increase the amount of vegetables used to reduce the intake of saturated fat and calories and achieve a true nutritional balance. Cooking methods Most dumplings with more vegetables and less meat have high moisture content and are prone to “scatteringâ€. Cooking consumes large amounts of nutrients and tastes are poor. You can consider methods such as decoction and steaming, and more meat with stuffed foods. Suitable for cooking. Try to use less frying, frying and other cooking methods to avoid extra fat intake. Led Facial Mask,Led Light Facial Mask,Led Therapy Facial Mask,Led Facial Skin Care Mask Shenzhen Jie Zhong Lian Investment Co., Ltd. , https://www.szmeizons.com